Director Of Culinary

Job Summary

The Director of Culinary is responsible for overseeing all aspects of the kitchen and Food & beverage to ensure that everything is running smoothly from purchasing and inventory management to training and development of employees.

The Director of Culinary may also be involved in developing new menu items or specials as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests.

KEY ROLES & RESPONSIBILITIES

• To ensure consistency and highest quality in food taste presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food display to the minimum standards of the company.
• Ensures maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the employee.
• Ensures that all kitchens follow the companys grooming standards.
• Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
• Monitoring and maintaining stock levels required for all services.
• Ensuring that good kitchen practices are maintained by example and by instruction.
• Developing extensive knowledge of all Resort facilities and services and surrounding areas.
• Creating maintaining and enhancing effective working relationships.
• Provide training for all employees on all aspects of the departmental operating procedures.
• Ensure that purchasing receiving and all storage are efficiently handled and that the goods purchased conform to the hotels specification.
• Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.
• Leads by example adopting a positive attitude to keep the team at its highest level.
• Manager service department and ensure quality and standards are aligned with Novotel Standard

Qualifications :

• Bachelors degree in Culinary and F&B Arts or related field
• 10 years experience as a professional chef with 3 years in a senior management role
• Expat only preferred Turkish with Egyptian experience
• Culinary certification from an accredited institution
• Strong understanding of food trends and culinary techniques
• Excellent leadership communication and organizational skills
• Proven track record in menu development and cost control
• Experience in managing large kitchen teams in a highvolume environment
• Knowledge of international cuisines and dietary restrictions
• Proficiency in kitchen management software and inventory systems
• Strong food safety knowledge and relevant certifications (e.g. ServSafe)
• Ability to work in a fastpaced multicultural environment
• Fluency in English; additional languages are a plus
• Demonstrated ability to innovate and stay current with culinary trends

Remote Work :

No

Employment Type :

Fulltime

Key Skills

• Crisis Management
• Marketing
• Public Relations
• Fundraising
• Media Relations
• Constant Contact
• Strategic Planning
• Social Media Management
• Team Management
• Public Speaking
• Wordpress
• Writing Skills

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